Save The first time I made this cream cheese garlic pasta was on a Tuesday evening when I had zero energy but still wanted something that felt special. I had cream cheese sitting in the fridge and a head of broccoli that needed using, so I just started tossing things in a pan. That experimental dinner turned into one of those recipes I now make at least twice a month because it comes together faster than takeout arrives.
I served this to my sister last winter when she was recovering from the flu and she actually said it was the most comforting thing shed eaten in weeks. Something about that creamy garlicky coating just wraps around you like a blanket. Now whenever she visits she asks if were having the white pasta which is what we call it in my family.
Ingredients
- Pasta (350 g penne or fettuccine): The shape matters here because the sauce needs crevices to cling to so it doesnt all pool at the bottom of your bowl
- Broccoli florets (300 g): Adding them directly to the boiling pasta water during the last few minutes means one less pot to wash and they come out tender bright green
- Olive oil (2 tbsp): This coats the garlic first so it sautés rather than burns which can make your sauce taste bitter
- Garlic cloves (4 large minced): Do not even think about using jarred minced garlic here because fresh garlic transforms this sauce from okay to incredible
- Cream cheese (225 g softened): The secret ingredient that makes this sauce velvety without any heavy cream or complicated roux
- Milk (120 ml): Whole milk works best but Ive used skim in a pinch and it still turns out lovely
- Parmesan cheese (60 g grated): Freshly grated melts into the sauce beautifully while the pre shredded stuff with anti caking agents stays grainy
- Salt pepper and red pepper flakes: The red pepper flakes are optional but I always add them because that tiny bit of heat cuts through the richness
- Fresh parsley (2 tbsp chopped): Use more than you think you need because the green color makes the whole dish look vibrant and inviting
Instructions
- Boil the pasta and broccoli together:
- Bring a large pot of salted water to a rolling boil then add your pasta. During the last 3 minutes of cooking drop in the broccoli florets so everything finishes at the same time then scoop out 120 ml of that starchy cooking water before draining.
- Sauté the garlic gently:
- Warm olive oil in a large skillet over medium heat and add your minced garlic letting it cook just until you can smell it throughout the kitchen which takes about 1 to 2 minutes. Watch it closely because garlic goes from fragrant to burnt in seconds.
- Melt the cream cheese base:
- Lower the heat under your skillet and drop in the cream cheese stirring constantly as it melts into a smooth glossy base. Take your time with this step because rushing can leave you with little lumps of cream cheese instead of a uniform sauce.
- Build the creamy sauce:
- Whisk in the milk gradually letting the sauce come together between additions then stir in the Parmesan salt pepper and red pepper flakes. If your sauce looks too thick add that reserved pasta water a splash at a time until it coats the back of a spoon.
- Combine everything:
- Throw the drained pasta and broccoli right into the skillet and toss gently with tongs until every piece is coated in that gorgeous white sauce. The residual heat will help the sauce cling to the pasta better.
- Finish and serve:
- Scoop into bowls immediately while the sauce is still hot and glossy then shower with fresh parsley and extra Parmesan right at the table.
Pin it This pasta became my go to dish when I moved into my first apartment and wanted to cook something that made me feel like an adult. My roommate would come home from work and smell the garlic and immediately know tonight was going to be a good dinner. We started calling it the pasta that fixes bad days.
Make It Your Own
Ive learned that the real magic happens when you start tweaking this base recipe to match what you have on hand or what you are craving. Sometimes I add sun dried tomatoes for a tangy punch or wilt in some spinach at the end because it feels virtuous to add greens. The cream cheese sauce is forgiving and adapts to whatever you throw at it.
Pairing Suggestions
A crisp white wine like Pinot Grigio cuts through the richness beautifully but honestly an icy cold beer works just as well. I usually serve this with a simple green salad dressed with nothing but lemon juice and olive oil because something fresh and acidic balances the creamy pasta. A piece of garlic bread might seem like garlic overkill but trust me it is not.
Storage and Reheating
This pasta keeps surprisingly well in the fridge for up to 3 days though the sauce will thicken considerably when cold. When reheating splash in a little milk and warm it slowly over low heat stirring constantly. The microwave works in a pinch but the stove keeps that silky texture intact.
- Never reheat this on high heat or the sauce might separate and turn grainy
- If it looks too thick after reheating add more milk rather than water
- The broccoli will continue cooking as it reheats so do not overdo it or it will turn mushy
Pin it This is the kind of recipe that turns an ordinary Tuesday into something that feels like a small occasion. It never fails to make me feel like I have my life together even on the most chaotic days.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, penne or fettuccine work well, but you can use any pasta shape that holds sauce nicely.
- → How do I avoid clumping when adding cream cheese?
Lower the heat before adding cream cheese and stir continuously until smooth to prevent lumps.
- → Can I substitute broccoli with other vegetables?
Absolutely, asparagus or spinach are great alternatives that complement the creamy garlic sauce.
- → Is it necessary to reserve pasta water?
Reserving pasta water helps adjust sauce consistency and binds the ingredients together for a silky finish.
- → How can I add protein to this dish?
Cooked chicken or shrimp can be stirred in to enhance protein content and flavor without overpowering the dish.